The Ultimate Braised Brisket

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Abaolutely delicious. Make sure you use the red wine as it made a huge impact on the flavor. This recipe is a keeper, per my husband who had seconds!

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OMG, I love, love, love this recipe!! My brisket came out perfect. This one should have 10 stars

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This was good....but nowhere near a 5 star...expected more after reading all the reviews. Made a few changes to the recipe, used an entire onion and minced garlic and no celery (we don't like cooked celery!. Wanted to incorporate the vegetables into the meal, so after straining and skimming the fat/bay leaf, added the vegetables and au jus to the beef. It was fork tender, but borderline dry without the sauce. Next time will add more carrots, since all the veggies picked up a great flavor with the wine, etc. Benefits were, it was an easy weekday meal, chop everything and stick in the oven, come back 3 hours later and you have dinner ready!

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This is a fantastic dish, every time I make it everyone asks for more. Thanks Tyler!

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This was the best dish I ever made from a recipe!!!!! Outstanding and ease to make.

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I saw this recipe today on Food Network and cooked it for tonight's dinner. Yummmmmy! Omitted thyme & rosemary (not fond of those but it was still delicious! The perfect dinner for an autumn day.

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This was the perfect dish to cook on a cool rainy day in California. My brisket was about 6 1/2lbs,I doubled the tomatoes and pureed. I used 3/4c. of wine and about 2 1/2 cups of broth. I also used more carrots and onions, and instead of draining at the end of cooking and not using the veggies, I added them to the platter with the meat. They soaked up all the goodness of the broth and everyone loved them. For those of you whose dish didn't turn out as expected, maybe check the cut of meat you use next time and make sure to cook it longer if you have to. Every cut is different and every oven is different, so just use your judgement.

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I made this the night before I served it and it was excellent. I sliced it and stored it in the dutch oven in the fridge overnight. Very moist and flavorful. Everyone loved it! I would defintely make this again. I followed other reviewers and used 3/4 cup wine and 1 cup beef broth.

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This recipe is much easier than some of the other brisket recipes I tried on food network, and this was by far the most tasty. I added 2 cups of beef broth. Instead of a head of garlic, I used 3 large cloves of crushed garlic. My husband ate it up! I actually pureed the veggies to make a relish. Definitely worth a try.

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This was great for the family! They loved it and so did I. The only change I had to make was dry herbs in place of fresh ones.